Chicken Enchilada Cake

By DeliciouslyDished

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Ingredients

• 8 tortillas (20cm / 8-inch)
• 1 jar (450g/14oz)) enchilada sauce
• 2 cups shredded cooked chicken
• 150 g/5oz mozzarella cheese, shredded

Details

Servings 4
Adapted from 4ingredients.com.au

Preparation

Step 1

Preheat the oven to 200°C/400F. Line a 20cm (8-inch) round cake tin with baking paper. Make layers in this order: tortilla, enchilada sauce, chicken, and mozzarella. Continue the layering process until all ingredients are used. Bake until the cheese is completely melted and the sauce is bubbling, about 30 minutes.

Veggie smuggling tip:

Grate or add whatever veggies you need to use or have handy in the fridge, peas, corn, carrot, zucchini all work beautifully. In the photo just shared I included legumes, beans and other ideas that are handy during these winter months. Increase your protein and smuggle as many beans, legumes & fresh vegetables as you can into the mix!